PREPARATION:

To make pancakes (blintzes):
Whisk together all pancake ingredients, except the oil. Refrigerate for 1 hour. Rub a small frying pan with oil and heat over medium-high heat. Add 2 tablespoons of batter and swirl the pan to coat bottom evenly. Heat 1-2 minutes until bottom of blintz is slightly browned and the surface is dry. Remove carefully to a plate (blintzes can be separated with wax paper). Repeat with remaining batter (oil pan again as necessary).

To make filling:
Mix together all filling ingredients. Set aside until assembly.

To make sauce:
In a medium saucepan combine all sauce ingredients, except blueberries. Heat over medium high-heat, stirring frequently, until mixture comes to a boil. Boil until no longer cloudy (about 3-5 minutes). Remove from heat and allow to cool (keep temperature warm, not cold). Stir in blueberries and keep warm until assembly.

To assemble and bake:
To fill blintzes, place 2 tablespoons of filling in center on unbrowned side of each blintz. Fold in sides about 1 inch, then fold in opposite edges to enclose filling and form rectangular shape. Bake at 400°F for 15 minutes in a buttered dish or baking sheet until lightly browned. As an alternative: saute blintzes in small amount of oil until lightly browned and heated through. Top with blueberry-honey sauce and serve warm.